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Saturday, May 03, 2008

Shrimp and Avocado Salad with Edamame, Cilantro, Chipotle, and Lime

In Utah the gardener's rule is don't plant your tomatoes until after Mother's Day. I've tempted fate for years by planting earlier, and since my garden has a nice tall fence on three sides, I've been able to get away with it. Of course, when you break rules you get caught eventually, and after temperatures below freezing two nights in a row, I'm mourning the loss of about half the tomato plants I showed in the last garden update, plus a few other things I had planted during the week. (Yes, I know I should have used Wall-of-Water!) Luckily all the herbs are fine, and a few brave seeds are coming up despite the cold.

After such a sad couple of days in the garden, I needed something seriously comforting to eat today. I had shrimp and edamame in the freezer and combined them with avocados, cilantro, and a Chipotle-lime dressing to make a great salad that took my mind off the garden, at least for a while. I loved the crunch of the edamame in this, but if you don't have those in your freezer, this would still be a great salad without them.

I used cooked shrimp, 31-40 count, and thawed them over night in the refrigerator, then drained them well when I was ready to make the salad.

I love edamame, but hate shelling them. If I ever found a place to buy pre-shelled edamame, I'd use them in a lot more recipes!

Combining the avocado and edamame with some lime juice while you cut up the shrimp, chop the cilantro, and chop the green onions adds a lot of flavor to the salad.

Shrimp and Avocado Salad with Edamame, Cilantro, Chipotle, and Lime
(Makes about 4 servings, recipe created by Kalyn)

If using frozen shrimp, thaw overnight in the refrigerator or in the bag in barely warm water, then drain well in a colander. While shrimp drain, dice avocado and toss with 1 T lime juice in plastic bowl. Shell edamame and add to avocado.

If shrimp still look wet, dry them with paper towels, then cut in pieces close to the same size as avocado pieces. Add shrimp and sliced green onions to avocado-edamame mixture.

Mix 2 T lime juice, ground Chipotle chile powder or hot sauce and Spike Seasoning if using, then slowly add olive oil, whisking together. Gently stir dressing into salad. (You may not need all the dressing, depending on how wet you like your salads.) Add chopped cilantro and season to taste with salt, and stir to barely combine. Serve immediately.

(I have some leftover salad in the refrigerator, but I'm guessing it will not be as good as freshly made.)

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34 comments:

I get frozen already shelled edamame at my local Asian grocery store (it's called Marina). I'm pretty sure you can find them in any Asian grocery though. You just pop them in boiling water for 3 minutes and they're perfect. This looks so good. I love avocado + shrimp combos.

I can't get edamame here, at all, but when I'm in the U.S. I buy them at the salad bar in the grocery store... no salad, just the beana. They're probably (are) more expensive that way...Great looking salad, I've been into avocados lately - and I could use fava beans... Also a pain to shell and peel!

Kalyn- I don't comment very often, but how could I pass this one by. That is my idea of HEAVEN! All the flavours sound like they meld perfectly! I am trying a low carb thing these days, so will DEFINTELY try this! :)

So sorry about your tomatoes! I'm an amateur gardener and have been enjoying reading about your progress.

Oh and like Magpie I've found the shelled stuff in Asian groceries too, often called Soy Beans, as they would be! :)

Kalyn, it sounds like we have the same frost issues up here. What you could do is first plant in terra cotta or similar holders and situate the plants just underneath the overhang of your home. The plants will escape frost from being above the ground and under cover of the sky (and frost) from above.

When the weather is more of a 'sure thing", transplant into the ground.

Kalyn, I am new to your blog and absolutely love it! You have so many wonderful recipes. Thank you so much for sharing with all of us. I am a Greek Mediteranean fan and love those recipes. Have you ever tried to make falafel? I am also inspired by you being a teacher as I am also. Cooking ahead is way to go.

Oh my heart be still Kalyn, that salad has so many of my favorite things and so much healthy goodness in it! It will have to be good!So sorry about the freeze loss, I do appreciate that because I'm always tempting fate with planting early.

I love edamame. I often get them frozen, shelled as well. Love how bright green they are, and so tasty too! Great idea, pairing prawns with avocado and the beans. South Beach Diet? Sounds more like a lifestyle to me, and not a bad one either! :-D

Pat, I love falafel but haven't made it yet. (So many recipes, so little time!)

Thanks everybody for the nice thoughts about the salad and the tomato sympathy. I'm happy to report that my neighbor is giving me a bunch of tomato plants, plus an eggplant plant so I won't have to spend quite so much to replace them.

Bethany, I go to the Costco on 1800 South but I think they only have edamame in the shells. Oh how I wish you were right, and if you find it at another Costco here, please let me know.

Todd and Diane, one reason I got the growboxes is because my tomatoes were getting too much water before.

I made the shrimp and avocado salad with edamame last night. It was delicious. I put it inside hearts of Romaine leaves like a little wrap...I loved the crunchiness it added. I think I used a little too much of the dressing, but I so enjoyed it!...minus shelling the edamame :) Thanks for the recipe!

My dinner guest tonight requested a high protein, low carb entree and suggested a dinner salad. I did some searching and found this one. Tweaked it a little -- I forgot the green onions, used Penzey's Northwoods Fire seasoning in place of the chipotle because it's what I had on hand, and tossed in a couple of cups of must use up arugula. It was a hit... thanks for sharing and for providing a stellar index.

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